Tiger Rolls Recipe (Dutch Crunch Bread)

These Tiger Rolls or Tijgerbrood will be the crowning glory on your table or at a picnic. Tiger Bread is perfectly crunchy on the outside and soft in the middle. Here we have a video and step by step recipe.

My love with Tiger Rolls goes wayyy back. We used to buy them from the supermarket at least a few times a year!

Also, here's a tip for you - don't go shopping hungry and walk past the bakery. Just don't do it.

What is Tiger Bread

Tiger Bread or Tiger Rolls are a dutch bread called Tijgerbrood. This white bread is soft and pillowy in the middle and has a crunchy mottled "tiger" crust. It is available (in the UK) as either a white bloomer loaf or as bread rolls.

The distinguishing feature is due to the special rice flour crust on the outside. Rice flour and sesame oil paste is applied just before baking. As the bread rises, the paste dries and cracks causing the tiger appearance.

Tiger Rolls have a nutty and savoury flavour lent by the addition of the sesame oil and the rice flour.

Tiger Bread is sometimes known as Giraffe Bread after a 3-year-old girl wrote a letter to Sainburys (a British Supermarket) and said that the crust looked more like a giraffe and so should be named Giraffe Bread!

Ingredients

Strong white bread flour - this flour is easily available in most supermarkets. If not available check what you can use instead below in the post.

Rice flour - a fine variety that can be found in any Asian or other supermarkets.

Salt - If possible use fine sea salt.

Sugar - regular granulated

Yeast - we have used Instant yeast which is same as fast action yeast, if using any other types of yeast check WHICH YEAST TO USE SECTION below in this post. I have used fast action yeast in my Air Fryer Bread Recipe.

Sesame Oil- we have used toasted sesame oil, but you can use other types of sesame oil

Warm water - Do not use HOT or BOILED water, warm water can be made by using ⅓ of boiling and ⅔ of cold water.

Topping:

This particular recipe is vegan. You can also use butter in the replacement of oil in the dough. However, still stick to sesame oil for the crust.

Which Yeast is best to use

Yeast is a fungus that when mixed with warm water, flour, and sugar produces carbon dioxide. This causes the bread to rise.

There are two main types of Bakers yeasts available.

One is Wet Yeast

Another is Dry Yeast

According to BBC Food, Wet Yeast is fresh yeast that is a living microorganism that ferments when flour or sugar is added to it. It is the traditional raising agent used and sold by bakers.

Dry Yeast is available as dried active yeast, which is found in tubs, and easy-bake or fast-action dried yeast, which is available in sachets.

Dried active yeast needs to bloom first with warm (not hot) water, milk or juice

Fast Action yeast can be added directly to the flour.

We have used Instant Yeast sachets which is fast action yeast for this recipe.

I have learned through past experience how important it is to use yeast that is in date, so please do check that first to give your rolls the best chance of rising and coming out exactly how you'd want them to.

Tips to make the best Tiger Bread

• Throw water into the oven when baking the bread - use either a deep baking tray with water on a lower shelf or literally chuck water in.
• Use rice flour only for the crust and do not substitute with any other flour! You will not get a good mottled appearance.
• You can either make a Tiger Bread bloomer loaf or make rolls. You may have to adjust the cooking time
• Do not over handle the dough. Once you have formed the balls (do this minimally hands-on), just cover with a towel.
• I can happily say that you can still make these Tiger Rolls using only plain flour! We once ran out of bread flour and only had plain flour in the cupboard and it still worked just fine. Use the same amount of plain flour to bread flour. Stick to the same amount of all of the other ingredients too.

To prove the dough without an electric pressure cooker:

Make the dough using the above steps. Leave to prove by leaving the dough in the mixing bowl, cover with cling film and allow to rise in warm temperatures above 20.  It may take an hour or more.

How to get perfectly round rolls

This technique takes a little getting used to but once you get the hang of it, you will easily be able to make round balls.

First, roll into a rough ball
Press slightly downwards onto the ball with your palms
Then begin folding the edges inwards towards the middle. Do this for all the edges all around the dough ball
You will end up with a balloon shape with the edges all sealed at the bottom in the middle (this will be the base)
No cracks should appear on the top surface of the dough.

See method 1 in the video for visual instructions.

What to do if the rolls do not rise

In case this happens, tear up the bread and toast in a frying pan with a little oil. Add a sprinkle of salt +/- red chilli powder for a quick snack. You can also use any other seasoning.

Serving suggestions

1. Vegan Mulligatawny Soup

2. Broccoli and Pear Soup - Instant Pot

3. Thai Carrot Cashew Soup - Instant Pot

4. Pumpkin Miso Soup

5. Roasted Cauliflower and Walnut Soup

These crusty rolls are great with any soups - my favourite is this lightly spicy tamatar ka shorba - it's a thin Indian style soup.

They also go really well slathered with butter or used for sandwiches.

Storage

In all honesty, I would strongly suggest that you eat them immediately once cooked. The "just baked" warm melt in the mouth texture is second to none and I'll be very surprised if you even have any leftover!

However, if you do have leftovers or want to make them in advance, then you definitely can.

Once cooled, store in an airtight container for maximum 2 days.

To eat again, it is best to reheat them in the oven after sprinkling a little water.

To freeze, cook as usual and then freeze. Oven cook again until fully defrosted and warmed through - keep the temperature low so they do not burn from the outside.

How to make Tiger Bread

This bread rolls recipe is made in four stages, first make dough, proofing, shaping and baking

Method:

First Stage - Knead Dough

Take bread flour in a big bowl (pic 1)

Add rice flour (pic 2)

Tip in salt, sugar and yeast (pic 3)

Combine well using balloon whisk (pic 4)

Add sesame oil,  if using melted butter add now (pic 5)

Pour warm water and mix well and knead the dough. If using stand mixer knead the dough for 2-3 minutes. If kneading with hands, knead it for 10 minutes (pic 6)

Second Stage - Proofing/Proving Dough

Put kneaded dough in well oiled an inner pot of Instant pot

Cover the pot with glass lid, and let it prove on YOGURT MODE for 1 hour

While the dough proves make the topping paste.

Take rice flour in a bowl (pic 1)

Add sugar and yeast (pic 2) you may add a pinch of salt if you want (pic 2)

Mix well (pic 3)

Add oil (pic 4)

Add warm water (pic 5)

Mix well and leave it to rise (pic 6)

After 40-45 minutes it will rise (pic 7)

Mix again, if very thick add 1 tsp. water (pic 8)

Leave it aside (pic 9)

Third Stage - Shape 

Transfer the risen dough on a clean and smooth surface and punch it down all the air (pic 1)

Knead for half a minute on a lightly floured surface (pic 2)

Cut into half (pic 3)

Cut into equal size portions around 140g each (pic 4)

Turn into round rolls and coat the upper part with topping paste (pic 5)

Leave it aside and let them rise again for 30 minutes (pic 6)

Fourth Stage - Bake Rolls

Whilst rolls are proving for the second time, preheat oven at 200C or gas mark 6. Bake rolls for 20-25 minutes.

📖 Recipe

Note - This post was originally posted by my Mum on 18th February 2010, since I have updated the post with new pictures and content, but the recipe is original.